We hope your breakfasts, lunches and dinners have been filled to thebrim with delicious fresh summer produce, and we will be bringing youmore very shortly!

It's certainly been an unusual August for us, very cool and mild, andwet. This means that our summer crops are slower to ripen, becausethey like it in the 80s rather than the 70s. However, that onlyslightly dampens their yield, and the ample rainfall is more thanmaking up for that. The cool temps mean that fall turnips, radishes,cabbages, broccoli, lettuce and salad greens are doing great! Theylove fall temperatures. Look for them to start appearing in the comingweeks, starting this week with baby lettuce mix! Yum, the return ofgreen salads!

Speaking of weather, last week after CSA pickup we returned to thefarm to find it practically underwater! We had to wade over to thecooler! We, like some of you, received 4 inches of rain in a fewhours, and then another inch the next day, washing out some of our newbeds and drowning some of our lower lying areas. Luckily it dried outquickly but it was certainly a scary thing to see waterfalls of brownwater flowing out of the field! Much of our lower field is buffered bypasture that can absorb water and sediment very effectively, so thathelped us a lot. Hopefully none of you all were too adversely affectedby the rain either!

Every week here we wonder how we will fit all the veggies into thetruck... this week I'm not sure what we're going to do, we're alreadystacking crates three high above the cab . . . but this is a goodthing! We are immensely enjoying the bounty of summer, from tomatosalads to sauteed peppers and onions to cabbage slaws and steamedbeans of all kinds. As Billy Joel once said, "these are the times toremember, cuz they will not last forever." This also applies tovegetables! Enjoy this summer bounty while we have it.

Speaking of bounty, this week our newcomers are WATERMELONS (which I'msure you all know how to eat, so I won't explain) and EDAMAME, alsoknown as fresh soybeans. We are giving these out still attached to theplant. The way you eat them is just so simple and delicious, and youmay have encountered it before at a sushi restaurant. Steam the beansfor just a few minutes in water until the shells turn bright green,and then sprinkle liberally with coarse kosher salt and squeeze thebeans from the shells straight into your mouth. They're creamy,buttery and salty, and they are the perfect summer snack or appetizer.

Kara's folks are here today, and they helped pick our cherry tomatoes-- you may meet them at CSA pickup -- if so say Hi!

Had a great time at the farm, so much fun harvesting the sungolds, I recommend it to one and all! So proud of Kara and Aaron for all the hard work and all of the spectacular produce! Wish I lived closer so I could partake on a weekly basis. I love you!